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Settha Palace Hotel

The luxurious Settha Palace Hotel is a 29-room colonial boutique property built in the 1930s in Vientiane, Laos. The hotel is managed by Belmont International Hotels and caters to high end tourists, bankers, diplomats and businessmen, requiring warm and personalized service.

Job Description - Restaurant and Banquet Manager

But will you fit this job like a Billie Jean glove? Read on to find out...

Day-to-day, you'll be...

• Building and maintaining high-quality relationships with hotel guests & corporate clients staying with us and using our meeting facilities
• Training up your staff to deliver a high standard of friendly and personalized service to guests
• Managing daily F&B operations of the restaurant, bar and banqueting
• Soliciting guest feedback
• Using that feedback to help us improve our F&B operation
• Improving the Standard Operating Procedures (SOPs) for your areas of responsibility

We care:

...about what you've achieved. Where you want to go in your career. What you've learned from your mistakes. How well you intuitively understand our tone and mission at the Settha Palace Hotel. Your level of empathy, aptitude for leadership and ability to train your team, some of whom will know nothing about F&B service.

We care that you would genuinely care - about your team, our guests & corporate clients, and specifically, about giving all our guests at the Settha Palace a memorable experience.

We care that you have the ability to work without constant supervision, and cooperate and communicate very well with other departments - verbally, and in writing.

We care that you're someone people love to work together with.

This opportunity is for you if:

• You love the business of Fine Dining within the context of a small boutique hotel.
• You have a strong and adventurous disposition.
• You love exploring new cultures.
• You love communicating with people, even if they have trouble understanding you.
• You truly love the sense of achievement in training up your team and making things happen with them.
• You are flexible and can change focus quickly.
• You want the challenge of elevating the level of service at our hotel beyond what we've ever done before.

But the opportunity is NOT for you if:

• You have to bring your family with you.
• You can't adapt easily and build a routine, motivate yourself and work independently.

This role requires:

• A "make it happen" attitude: if you don't know it, learn it. If you don't understand, ask. If something is not working, find out why. Excuses or non-constructive complaints won't lead you or us to any kind of success.
• Previous experience as a Restaurant Manager, Maitre D or Assistant Restaurant Manager
• Banqueting experience is highly desirable
• Previous experience living/working outside your home country, preferably in Asia.
• Good F&B business acumen.

You'll get:

• A core role with a unique and leading boutique hotel in Laos.
• The opportunity to serve highly sophisticated and well travelled hotel guests from all over the world.
• To work with a wonderful multi-national management team, led by a very well rounded and dynamic General Manager.
• An environment where you're given opportunity to grow.
• Economy air ticket, tax free salary, suitable on site accommodation, laundry, duty meals, medical insurance and compensation in line with the size of our small operation.

The Settha Palace is managed by Belmont International Hotels, which manages deluxe hotels in Malaysia, Indonesia and Laos.

Do not miss out on this rewarding opportunity!

Settha Palace Hotel

The luxurious Settha Palace Hotel is a 29-room colonial boutique property built in the 1930s in Vientiane, Laos. The hotel is managed by Belmont International Hotels and caters to high end tourists, bankers, diplomats, businessmen & world leaders. We have hosted notable guests such as IMF Chief Christine Lagarde, Mdm Aung San Suu Kyi, former UN Secretary General Ban Ki Moon and President H.E. Michael D. Higgins of Ireland.

Job Description - Front Office Manager

Day-to-day, you'll be...

• Building and maintaining high-quality relationships with hotel guests & corporate clients staying with us.
• Training up your staff to deliver a high standard of friendly and personalized service to guests
• Overseeing the daily operations of the Front Desk, including reservations, check-ins, and guest departures.
• Soliciting guest feedback and using it to constantly elevate our guest journey.
• Improving the Standard Operating Procedures (SOPs) for the Front Office to ensure excellence at every touchpoint.

We care:

...about what you've achieved. Where you want to go in your career. What you've learned along the way. How well you intuitively understand our tone and mission at the Settha Palace Hotel. Your level of empathy, aptitude for leadership and ability to train your team, some of whom may be new to luxury hospitality.

We care that you would genuinely care - about your team, our guests and specifically, about giving every guest a memorable experience.

We care that you have the ability to work proactively, and cooperate and communicate very well with other departments - verbally, and in writing.

We care that you're someone people love to work together with.

This opportunity is for you if:

• You love the boutique hotel business and the intimacy of a small, high-end property.
• You have a strong and adventurous disposition and love exploring new cultures.
• You love communicating with people, even when there are language or cultural barriers.
• You find a sense of achievement in training up your team and making things happen with them.
• You are flexible and can change focus quickly.
• You want the challenge of elevating the level of service at our hotel beyond what we've ever done before.

This role requires:

• A "make it happen" attitude: if you don't know it, learn it. If you don't understand, ask. If something is not working, find out why.
• Previous experience in front office management in a luxury environment
• Previous experience living/working outside your home country, preferably in Asia.
• Strong administrative skills and business acumen.

You'll get:

• A core role with a unique and leading boutique hotel in Laos.
• The opportunity to serve highly sophisticated and well travelled hotel guests from all over the world.
• To work with a wonderful multi-national management team, led by a dynamic General Manager.
• An environment where you're given opportunity to grow.
• Economy air ticket, tax free salary, suitable on site accommodation, laundry, duty meals, medical insurance and compensation in line with the size of our small operation.

The Settha Palace is managed by Belmont International Hotels, which manages deluxe hotels in Malaysia, Indonesia and Laos.

Settha Palace Hotel

The luxurious Settha Palace Hotel is a 29-room colonial boutique property built in the 1930s in Vientiane, Laos. The hotel is managed by Belmont International Hotels and caters to high end tourists, bankers, diplomats and businessmen, requiring warm and personalized service.

Job Description - Assistant Hotel Accountant

For our refined F&B Operation that includes an elegant gourmet a la carte restaurant and 150 seat banquet room, we are now welcoming applicants for the position of Assistant Accountant.

Key Responsibilities:

• Assisting the Financial Controller in ensuring that the Accounting Department operates smoothly and efficiently.
• Ensuring that the bookkeeping is done accurately.
• Assist with preparing the monthly Financial Package.
• Handling & monitoring the General Ledger Accounts.
• Daily auditing of all records pertaining to revenue of the hotel.
• Prepares daily income and statistics reports.
• Prepares relevant documents for incorporation in the monthly accounts.
• Perform any other duties as assigned by the hotel's management.

This challenging full time hands-on position is for you if you:

• 4-year bachelor's degree in Finance and Accounting or related major.
• Some qualification in OMA/ ICASL/ AAT or equivalent in the Hospitality industry would be an added advantage.
• 2 years work experience required.
• Good command of English language.
• Hotel accounting experience is a strong advantage.

But the opportunity is NOT for you if:

• You have to bring your family with you.
• You can't adapt easily to foreign cultures.

Position reports to the General Manager.

We welcome all nationalities to apply. You should be available to start the new assignment as soon as possible.

For a single status candidate, we offer economy air ticket, tax free salary, suitable on site accommodation, laundry, and medical insurance in line with the size of our small operation.

The Settha Palace is managed by Belmont International Hotels, which manages deluxe hotels in Malaysia, Indonesia and Laos.

WOLFGANG'S STEAKHOUSE SINGAPORE PTE LTD

Wolfgang’s Steakhouse by Wolfgang Zwiener is a premier global US steakhouse serving USDA Prime Angus beef, dry aged on premise for approximately 28 days. Wolfgang Zwiener established his first eponymous restaurant in New York in February 2004. Taking the core principles from his five decades of experience in the business, Wolfgang didn’t just duplicate an exceptional steakhouse; he improved upon it, making Wolfgang’s Steakhouse extraordinary. Wolfgang’s Steakhouse will make its debut in Robertson Quay Singapore by 2017.

Job Description

About Wolfgang’s Steakhouse

Wolfgang’s Steakhouse is a globally renowned New York–style steakhouse, celebrated for its USDA Prime dry-aged steaks, classic American cuisine, and impeccable service. At our Singapore location, we are committed to delivering a refined yet warm dining experience that reflects the heritage and excellence of the Wolfgang’s brand.

The Role

We are seeking passionate, service-driven Captains / Senior Captains to join our front-of-house team. This role is ideal for experienced hospitality professionals who take pride in exceptional guest service, strong floor leadership, and attention to detail in a fine-dining environment.

Key Responsibilities

• Deliver consistently high standards of service to all guests

• Oversee assigned service stations and ensure smooth floor operations

• Provide knowledgeable recommendations on food, wine, and beverages

• Anticipate guest needs and handle feedback or service recovery with professionalism

• Ensure compliance with service procedures, hygiene, and safety standards

• Work closely with kitchen and management teams to ensure seamless service

Requirements

• Minimum 2–3 years of experience in a reputable restaurant or fine-dining establishment

• Strong understanding of Western cuisine and service standards

• Wine knowledge is an advantage

• Excellent communication and interpersonal skills

• Ability to thrive in a fast-paced, high-service environment

What We Offer

• Competitive salary package

• Career growth opportunities within a prestigious international brand

• Structured training and development

• Supportive and professional team environment

• Staff meals and benefits

MAN KIM XIANG

Job Description

An F&B Supervisor/Cook holds a hybrid role that combines direct food preparation with team leadership, ensuring both culinary standards and operational efficiency

. They are responsible for

overseeing daily kitchen operations, maintaining food hygiene, managing inventory, and assisting in cooking and plating dishes according to standard recipes

.

Ministry of Manpower

 +3

Key Duties and Responsibilities

• Culinary & Food Preparation:Prepare, cook, and present high-quality dishes according to established recipes, standards, and plating guides.Assist in cooking and plating menu dishes, including prepping ingredients and operating kitchen equipment.Ensure consistency in taste, portion size, and presentation for waste control.Handle specialized cooking (e.g., specific cuisines, snacks, or special diet orders).
• Operational Supervision:Oversee daily kitchen operations and ensure a smooth workflow during service hours.Supervise, train, and mentor junior kitchen staff, including kitchen assistants.Create, maintain, and check work schedules for the kitchen team.Liaise with F&B service staff to ensure timely and accurate food delivery.
• Inventory & Cost Control:Monitor inventory levels, check incoming stock, and order ingredients/supplies.Minimize food wastage by ensuring proper stock rotation (FIFO) and managing surplus.Perform regular stock checks and report on operational needs.
• Hygiene & Safety Compliance:Maintain strict food safety, sanitation, and hygiene standards (e.g., HACCP/SFA guidelines).Ensure cleanliness of workstations, equipment, and storage areas.Ensure proper storage, labeling, and temperature logs for all food items.
• Management Support:Collaborate with chefs/managers on menu planning, cost analysis, and new dish development.Handle customer queries or complaints professionally. Jobstreet Singapore +12

Required Skills and Experience

• Experience: Usually 2–3 years of experience in kitchen operations or a similar F&B supervisory role.
• Leadership: Ability to motivate, train, and guide kitchen team members.
• Technical Knowledge: Strong knowledge of culinary techniques, food hygiene, and safety regulations.
• Flexibility: Able to work in a fast-paced environment and work shifts, including weekends and holidays.
• Communication: Good interpersonal skills to coordinate between front-of-house and back-of-house teams.

PRATA LAHHH HOUGANG PTE. LTD.

Job Description

Provide advanced supervision and hands-on support in the preparation of Prata, Goreng, and Dosa.

Develop, implement, and ensure strict adherence to standardized recipe SOPs for all key menu items.

Manage overall kitchen maintenance, including equipment, exhaust systems, refrigeration, gas lines, and hygiene compliance.

Lead, coach, and train kitchen and service teams to achieve high operational standards.

Track and control daily sales, wastage, food cost, and operational expenses effectively.

Address customer feedback, complaints, and quality concerns promptly and professionally.

Take full responsibility for kitchen operations, food quality, staff performance, and discipline.

Experience: Minimum 4 years experience in Prata Flipping

KILLINEY 88 PTE. LTD.

Job Description

Job Summary

The Restaurant Supervisor supports the daily operations of Mama’s restaurant, ensuring an exceptional guest experience that reflects the brand’s playful and people‑first spirit. You will lead the service team, uphold quality and hygiene standards, and help drive operational efficiency while fostering a warm, inclusive, and memorable environment for guests and staff.

• Ensure guests receive friendly, attentive, and personal service aligned with Mama’s brand style.
• Greet and interact with guests, handle feedback, and resolve issues promptly.
• Support the creation of a vibrant, welcoming atmosphere in the restaurant.

• Oversee daily floor operations, including opening and closing procedures.
• Maintain high standards of cleanliness, hygiene, and food safety.
• Ensure proper table setups, service flows, and sequence of service.
• Coordinate with the kitchen to ensure timely and accurate order delivery.

• Supervise, motivate, and support servers, hosts, runners, and bartenders.
• Assist in training new team members on service standards and Mama’s culture.
• Plan and communicate shift assignments; manage team performance on the floor.

• Assist with inventory control and stock management (linen, chinaware, glassware, etc.).
• Support cost‑control efforts and monitor waste and breakage.
• Handle POS operations and reconcile daily sales as needed.

• Represent Mama Shelter’s quirky, generous, and inclusive identity at all times.
• Contribute to team spirit and a fun, welcoming workplace.
• Ensure service standards reflect Mama’s unique positioning.

• Minimum 2–3 years’ experience in F&B, with at least 1 year in a supervisory role.
• Experience in lifestyle hotels, boutique hospitality, or high‑volume restaurants preferred.
• Strong leadership, communication, and customer service skills.
• Ability to multitask and work efficiently in a fast‑paced environment.
• Knowledge of POS systems and basic administration.
• Positive energy, adaptability, and a passion for people.

SDC-SLM Sentosa Leisure Management Pte. Ltd.

Job Description

[What the role is]

You will assist in managing event budgets, vendor relationships, and regulatory requirements, working closely with internal teams and external partners to deliver successful events that align with Sentosa's brand and objectives.

[What you will be working on]

• Event Leadership & Delivery

Lead and manage large-scale events from concept through to completion, ensuring high standards and smooth execution in line with Sentosa’s brand and strategic goals.

• Creative Concept Development

Develop innovative concepts and programming for public, corporate, and island-wide events that enhance visitor experiences and promote the Sentosa brand.

• Government Procurement & Tender Management

Oversee full procurement lifecycle—including tender preparation, qualification, evaluation, and award—in compliance with government and statutory requirements.

• Financial Oversight

Prepare and manage event budgets, track expenses, and report on P&L. Ensure cost control, vendor negotiations, forecasting accuracy, and financial compliance.

• Stakeholder & Vendor Management

Manage vendor contracts and performance, collaborate with internal teams (e.g., marketing, operations, finance) and external stakeholders (government agencies, island partners, sponsors) to achieve shared objectives.

• Permits & Regulatory Compliance

Coordinate licensing, permits, insurance, and agreements with authorities for seamless event delivery.

• Reporting & Performance Measurement

Track KPIs such as attendance, satisfaction, financial performance, and ROI; produce post-event analysis with recommendations for improvement.

[What we are looking for]

• Bachelor's degree in Events Management, Business Administration, Marketing or related field

• Minimum 5 years' experience in events industry, with proven track record managing large-scale events (island-wide festivals, MICE, public events)

• Valid Singapore Class 3 Driver's License (manual) for site visits and logistics coordination

• Strong knowledge of government procurement and tender procedures, including experience in RFP preparation, evaluation and contract awarding

• Demonstrated financial acumen with strong budgeting, forecasting and reporting capabilities

• Creative ability to conceptualise innovative events aligned with branding strategy

• Excellence in stakeholder management, including strong interpersonal, negotiation and relationship-building skills

• Meticulous attention to detail with ability to manage multiple projects simultaneously

• Proficiency in Microsoft Office suite; experience with budgeting/procurement systems; knowledge of ticketing/event management platforms is advantageous

• Experience in MICE or integrated resort events

• Proven track record in driving business growth through creative event strategies and partnerships

Ideals Recruitment Pte Ltd

Ideals Recruitment is a new and dynamic recruitment company that brings effective services to individuals and organisations with a sense of urgency and commitment.

Job Description

• Company: Leading MNC in the Leisure Industry

• Location: Central Region

• Salary Package: Up to $3,800 basic + allowances

• Working Hours: Rotating / Split shifts

• Benefits: Excellent welfare and career advancement opportunities

Key Responsibilities

• Mix and serve cocktails and beverages following outlet guidelines.

• Tailor drinks to guest preferences to create a memorable experience.

• Keep the bar clean, organized, and well-stocked at all times.

• Monitor inventory, perform stock rotation, and manage supplies.

• Handle opening and closing procedures, and support service on the floor.

• Engage in team training, collaborate with colleagues, and carry out additional duties as required.
  

Job Requirements

• Minimum 3 years of experience in bars or restaurants preferred.

• Creative, detail-oriented, with strong problem-solving skills.

• Team player with excellent organizational and interpersonal skills.

• Strong communication skills.

• Knowledge of F&B operations and administration.

Seize This Opportunity!

Click Apply Now to upload your updated Resume/CV, and take the first step toward an exciting new career!

Only shortlisted candidates will be contacted.

Justin Tan Ting Wey

Registration No: R25158041

EA Licence no.: 14C7121

Marina Bay Sands Pte Ltd

Marina Bay Sands® is Asia’s leading destination for business, leisure and entertainment delivering once-in-a-lifetime experiences. The landmark building is situated in the heart of Singapore’s Central Business District and transforms Singapore’s skyline and the country’s tourism landscape.

Job Description

Marina Bay Sands Pte Ltd

Marina Bay Sands® is Asia’s leading destination for business, leisure and entertainment delivering once-in-a-lifetime experiences. The landmark building is situated in the heart of Singapore’s Central Business District and transforms Singapore’s skyline and the country’s tourism landscape.

Job Description

FENG SHENG GROUP (F&B) PTE. LTD.

Job Description

Looking for F&B Manager of at least 3 years and above, deploy to F&B outlets. Daily job scope includes overseeing daily operations, procurement of goods and inventory control management. Willing to learn and pick up basic cashiering skills. Possess good service attitude to handle customers orders, be able to PR with local and foreign customers to hone customers relationship and handle their requests. Possess good leadership skills to lead a team of 10 or more staffs. May be required to do overtime from time to time, when required to.

1. Can settle all government official documents and manpower issues, which includes basic wages calculations, apply foreign workers permit, settle local staffing problems.

2. Know or willing to learn the basic of making hot beverages.

3. Has to design and put up simple advertisements for empty food stalls.

4. Has to do sales report and set sales targets for staffs on a monthly basis.

5. Teach new staffs the correct language and educate new staffs on company's SOP.

6. Ensure public lavatories are kept and maintained in order, may be required to go hands on if shortage on manpower.

7. Able to handle customers' complaints or feedback and ensure corrections are put into actions.

8. Able to handle conflicts or disputes among staffs.

9. Procurement of goods by maintaing good communication and relationship with suppliers and keep check of inventories level on a daily basis.

276 F&B PTE. LTD.

Job Description

Job Description & Requirements

Job Role:

-Assist in daily operations

-Ensure that the coffeeshop is properly maintained and clean

-Monitor and follow up on compliance with cleaningprocedures, workplace safety and tender specifications.

-Regular checks with customers to gather feedbacks

-Resolving of conflicts in a professional way

Job Requirements:

-Experience in F&B

-Require working on Weekend and Public holidays

-Solve operational problems and make decisions.

-Good command of English and team management skill

-Able to monitor inventories for coffeeshop are well stockedand make adjustment based on sales

-Team player with good attitude

EAGLE MANPOWER RECRUITMENT PTE. LTD.

Job Description

Roles & Responsibilities

As an Outlet Manager, you will take charge of managing the overall operations of the outlet, ensuring that it runs smoothly and efficiently. You will lead a team, handle customer inquiries, manage inventory, and ensure compliance with health and safety regulations.

Responsibilities:

• Supervise daily operations and ensure the outlet meets operational standards.

• Lead, train, and motivate a team of staff members to provide excellent customer service.

• Develop and implement strategies to achieve sales targets and increase revenue.

• Monitor stock levels and manage inventory to prevent shortages or excesses.

• Handle customer complaints and ensure customer satisfaction.

• Maintain health, safety, and cleanliness standards within the outlet.

• Coordinate with suppliers and vendors to ensure timely delivery of goods.

• Prepare and manage budgets, evaluating financial performance and implementing cost control measures.

• Ensure compliance with company policies and procedures.

ACQUA E FARINA PTE. LTD.

Job Description

Acqua e Farina Pte Ltd

Rail Mall, 400 upper bukit timah road, Singapore

6-day work week split shift

Shift-based (including weekends & public holidays)

Roles & Responsibilities

F&B Restaurant Manager – Key Responsibilities

Oversee daily front-of-house and overall restaurant operations to ensure smooth service and customer satisfaction.

Team Leadership & Staffing

Recruit, train, supervise, and schedule service staff. Maintain discipline, performance, and team morale.

Customer Experience

Ensure high service standards, handle customer feedback, and resolve complaints professionally.

Sales & Business Performance

Drive revenue growth, monitor daily sales, and implement strategies to achieve targets.

Cost Control & Inventory

Manage operating costs, control wastage, oversee stock ordering, and maintain proper inventory levels.

Compliance & Hygiene

Ensure compliance with Singapore food safety, hygiene, and licensing regulations.

Coordination with Kitchen Team

Work closely with chefs to ensure smooth service flow and quality delivery.

Requirements & Qualifications

Minimum 3–5 years of experience in F&B operations or restaurant management

Proven leadership and team management experience

Strong customer service and communication skills

Ability to work in a fast-paced environment

Basic knowledge of POS systems and reporting

Understanding of food safety and hygiene standards

Diploma or relevant qualification in Hospitality is an advantage

DUN XIN PTE. LTD.

Job Description

Job Summary

The Restaurant Captain is a senior service professional who acts as the primary liaison between the guests, the kitchen, and the management. In a Live House setting, the Captain ensures that the high-energy atmosphere of a concert does not compromise the precision of premium dining. You will be responsible for a specific station or VIP section, overseeing the flow of service, mastering the menu, and providing a level of "white-glove" hospitality that elevates the guest experience from a standard show to a world-class event.

1. Specialized Service Leadership

• Station Management: Oversee a designated section of the floor or VIP balcony, ensuring every table receives attentive, synchronized service.

• Expert Product Knowledge: Possess a deep understanding of the culinary menu, wine pairings, and premium spirits to provide sophisticated recommendations.

• Order Orchestration: Manage complex orders, ensuring that courses are timed perfectly with the "Run of Show"

2. Guest Relations & VIP Handling

• VIP Concierge: Act as the dedicated point of contact for high-profile guests and table service clients, anticipating needs before they are voiced.

• Complaint Resolution: Address and resolve any service hiccups immediately on the floor, maintaining a calm and professional demeanor amidst high-volume music.

• Table Maintenance: Uphold impeccable aesthetics of the dining area, from linen crispness to the precise placement of glassware.

3. Operational Oversight

• Staff Mentorship: Guide and "shadow" junior waiters and runners, correcting service techniques in real-time to maintain venue standards.

• Closing Procedures: Oversee the accurate reconciliation of guest checks and ensure the station is reset to "show-ready" standards for the following day.

• Safety & Compliance: Monitor alcohol service within your section to ensure responsible consumption and adherence to legal requirements.

The dynamic nature of a Live House requires a Captain who can pivot as the "vibe" shifts:

• Ambience Adjustment: Collaborating with the AV team to subtly adjust table lighting or "vibe" settings if a guest requests a more private atmosphere.

• Backstage Hospitality: Occasionally assisting in the service of high-end catering for artists in the Green Room or private backstage enclosures.

• Quick-Response Cleaning: Addressing spills or glass breakage instantly in high-traffic areas to prevent safety hazards during the performance.

• Promotional Support: Assisting the marketing team by identifying "influencer" guests or regular high-spenders for specialized venue perks.
  

  All other ad hoc tasks assigned.

STAR NINE PTE. LTD.

Job Description

Job Summary

The Events & Promotions Manager is responsible for planning, executing, and managing events and promotional activities to drive customer traffic, increase revenue, and enhance brand presence. This role focuses on creating engaging experiences that attract and retain customers.

• Plan and execute themed events, special nights, and promotional campaigns
• Develop marketing strategies to increase bookings, footfall, and customer retention
• Coordinate with operations, entertainment, and outlet teams to ensure smooth event execution
• Work with DJs, performers, and external partners for event programming
• Manage promotional channels, including social media, messaging platforms, and in-house marketing
• Monitor event performance, sales impact, and customer engagement
• Propose creative ideas for new promotions and campaigns
• Manage event budgets, costs, and vendor negotiations
• Handle partnerships, sponsorships, and collaborations
• Ensure all promotions comply with company policies and local regulations
• Prepare post-event reports and performance analysis
• any other adhoc tasks assigned

STAR NINE PTE. LTD.

Job Description

Job Summary

The Floor Manager is responsible for overseeing daily on-ground operations, ensuring smooth service flow, maintaining high customer service standards, and managing frontline staff during operating hours.

• Supervise day-to-day floor operations, ensuring efficient service and smooth workflow
• Monitor customer experience and promptly address feedback, issues, or complaints
• Manage and coordinate frontline staff, including service crew, hostesses, and cashiers
• Ensure proper room allocation, service timing, and table/room turnover
• Maintain staff discipline, grooming, and service standards
• Support staff during peak hours and ensure service efficiency
• Liaise with bar, kitchen, cashier, and entertainment teams for seamless operations
• Monitor sales performance and assist in upselling and revenue generation
• Ensure compliance with company SOPs and local regulations
• Handle opening and closing duties when required
• any other ad hoc tasks assigned

PERSOL

From Sydney to Seoul, PERSOL connects the world of work across Asia-Pacific - building careers, and enabling a future where work works for everyone.

Job Description

Brief Summary:
Join a vibrant team as a Restaurant Operations Manager, where you’ll lead a dynamic environment while ensuring exceptional culinary experiences and smooth operational processes.

Responsibilities:

• Direct and oversee all restaurant operations, adhering to high standards and regulatory compliance.

• Train, mentor, and supervise kitchen and service staff, promoting teamwork and a positive work atmosphere.

• Oversee kitchen functions and the preparation of dishes, ensuring adherence to recipes and portion control, while collaborating on menu development.

• Manage the restaurant's financial performance by monitoring budget, sales, and providing monthly financial reports.

• Address customer feedback swiftly and professionally to enhance guest satisfaction.

• Handle reservations and manage customer flow, adjusting seating arrangements as needed.

• Oversee inventory management and cost control measures to reduce waste.

• Ensure compliance with health, safety, and food assurance regulations.

Requirements:

• A diploma or certificate in Food and Beverage, culinary arts, or a related discipline is preferred.

• A minimum of 5-8 years of experience in the food and beverage sector, including at least 3 years in a supervisory capacity.

• Strong culinary skills with hands-on experience in cuisine preparation.

• Comprehensive understanding of culinary techniques, ingredients, and flavor profiles is a significant advantage.

• Basic proficiency in computer applications, including MS Word and Excel.

Interested candidates who wish to apply for the advertised position, please click on “Apply”. We regret that only shortlisted candidates will be notified.

EA License No.: 01C4394 (PERSOL SINGAPORE PTE LTD)

By sending us your personal data and curriculum vitae (CV), you are deemed to consent to PERSOL Singapore Pte Ltd and its affiliates to collect, use and disclose your personal data for the purposes set out in the Privacy Policy available at https://www.persolsingapore.com/policies. You acknowledge that you have read, understood, and agree with the Privacy Policy.

MOGAMBO BARS SINGAPORE PTE. LTD.

Job Description

Company Overview

Mogambo Bars Singapore Pte Ltd was established in 2011. Mogambo Bar & Restaurant in Boat Quay welcomes a diverse mix of Singaporeans and expatriates, offering a vibrant dining and bar experience.

Job Summary

Mogambo Bar & Restaurant in Boat Quay seeks dependable, service-oriented part-time Floor Staff/Bartenders to deliver excellent guest service and support bar operations.

Responsibilities

• Serve customers promptly and professionally to meet guests’ needs and ensure a high standard of service
• Process cash and credit card transactions accurately and securely
• Apply product knowledge to recommend and upsell beverages and menu items to enhance customer experience
• Maintain cleanliness of the bar area and all equipment to meet hygiene and safety standards
• Conduct inventory counts of beverages and other stock to support stock management and ordering

Preferred competencies and qualifications

• Industry experience in bar or restaurant service is preferred but not required, as training will be provided

Other Information

• Transport, staff meals, and uniform are provided
• Remuneration is based on experience

Marina Bay Sands Pte Ltd

Marina Bay Sands® is Asia’s leading destination for business, leisure and entertainment delivering once-in-a-lifetime experiences. The landmark building is situated in the heart of Singapore’s Central Business District and transforms Singapore’s skyline and the country’s tourism landscape.

Job Description

Job Summary

The Restaurant Manager leads the restaurant’s service section (e.g., Main Dining Room, Tea & Beverage Service, Private Dining Rooms). The role ensures flawless service execution, team discipline, product knowledge, and readiness of their assigned section.

This role is guest‑facing, operationally hands‑on, and central to maintaining Michelin‑level consistency & Forbes 5 Star accreditation

Job Responsibilities

1. Section Leadership & Daily Service Execution

• Lead a team of Assistant Managers, Captains, and Service Attendants in the restaurant.
• Ensure mise‑En‑place, table settings, station readiness, and sequence‑of‑service execution.
• Conduct section‑specific briefings and ensure staff product knowledge.

2. Guest Engagement & Service Recovery

• Be the primary contact point for guests within the section.
• Manage special requests, cultural expectations, and VIP preferences.
• Execute service recovery and escalate significant matters to AGM when required.

3. People Management & Training

• Train and mentor team members on service standards, wine/tea knowledge, and grooming.
• Provide real‑time coaching during service and lead performance improvement.
• Support scheduling and manpower planning for the section.

4. Standards & Compliance

• Conduct daily hygiene and safety checks.
• Uphold all SOPs (service, tea service, wine handling, private dining room protocols).
• Maintain inventory accuracy of section equipment, OS&E, and tableware.

5. Operational Support

• Assist with order placements, stock rotations, and breakage reporting.
• Support the rollout of promotions, menu changes, and seasonal program updates.

Job Requirements

Education &Certification

• Diploma/Degree in hospitality or related field preferred.

Experience

• 3–6 years of luxury dining or hotel restaurant experience.

Other Prerequisites

• Strong service presence and ability to lead a medium‑sized team.
• Understanding of Cantonese cuisine, tea, and Chinese wine is an advantage.
• Fluent professionalism, strong communication skills, and consistent discipline

PARKROYAL Collection Hotels & Resorts

Sitting in the heart of the Marina Bay with panoramic views of the city skyline, PARKROYAL COLLECTION Marina Bay, Singapore is the country's first Garden-in-a-Hotel.

Job Description

This position is responsible for managing and coordinating all operational activities for the F&B outlet alongside the assistant restaurant manager. To achieve or exceed financial goals (revenue targets and profitability for the outlet).

Ensure guest and associate satisfaction by maintaining high service standards established by the hotel

Duties and Responsibilities

• Manage all day-to-day operations of the restaurant.
• Develop, manage budget and ensure all costs are in line.
• Identify and record guest preferences to provide excellent customer service and ensure guest satisfaction plans and actions are implemented.
• Closely monitor the restaurant's business forecast and develop an action plan to address need areas.
• Utilize interpersonal and communication skills to lead, influence, and encourage others; demonstrate honesty/integrity; lead by example.
• Monitor and maintain cleanliness, sanitation, and organization of all areas within the restaurant.
• Manage associates, coach, motivate and promote teamwork, continuous improvement, and a passion for providing service.
• Provide guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Support the Department Trainer in maintaining a training system to ensure that associates have the necessary framework and skills to perform their job efficiently and effectively.

Additional Information

• 5-day work week
• 13th month AWS and Performance Bonus
• Annual Leave from 16 days
• Up to 50% Associate Dining & Accommodation Discounts at Group Properties
• Flexible Benefits (non-medical) of $250 per year
• Referral Incentive of S$1,000*
• Career Development and Training opportunities

We regret that only shortlisted applicants will be notified.

SYED'S TRADER PTE. LTD.

Job Description

Job Title: Food & Beverage (F&B) Executive

Job Summary
The F&B Executive is responsible for overseeing daily food and beverage operations, ensuring excellent customer service, maintaining quality standards, and supporting business growth. This role involves coordinating with kitchen and service teams, managing inventory, and ensuring compliance with hygiene and safety regulations.

• Oversee daily operations of the restaurant, café, or F&B outlet
• Ensure high standards of food quality, presentation, and customer service
• Supervise and support service staff (waiters, baristas, kitchen crew)
• Handle customer feedback, complaints, and service recovery
• Monitor stock levels and coordinate ordering of supplies
• Maintain inventory control and minimize wastage
• Ensure compliance with food safety and hygiene standards (e.g., SFA regulations)
• Assist in menu planning, promotions, and seasonal offerings
• Track sales performance and prepare basic reports
• Coordinate staff scheduling and manpower planning
• Train new staff and ensure service standards are met

• Diploma or Degree in Hospitality, F&B Management, or related field
• 1-3 years of experience in F&B or hospitality industry
• Strong leadership and communication skills
• Good customer service and problem-solving abilities
• Ability to work in a fast-paced environment and handle pressure
• Basic knowledge of inventory systems and POS systems
• Willingness to work shifts, weekends, and public holidays

2A Entertainment PTE. LTD.

Job Description

About the Role

As an Assistant Head Sommelier, you will work directly alongside the Head Sommelier to act as a custodian of Vanta’s world-class wine program. Your mission is to actively assist in executing an exceptional wine and beverage service that elevates the member experience on the floor. This role requires strong wine knowledge, hands-on cellar maintenance, exceptional service delivery, and a passion for supporting a high-performing team..

Key Responsibilities

• Assist the Head Sommelier in maintaining Vanta's extensive wine list, ensuring the physical and digital menus are accurate and reflect the current offerings.

• Support daily cellar operations, including assisting with inventory counts, receiving deliveries, restocking, and maintaining optimal storage conditions.

• Provide expert wine service and personalized recommendations to members, enriching their dining and social experience.

• Support the Head Sommelier in the daily training and development of Food & Beverage staff in wine knowledge, service standards, and responsible alcohol service.

• Collaborate closely with the culinary and beverage teams during service, wine pairing events, dinners, and special member experiences.

• Ensure full compliance with all relevant liquor laws, regulations, and club operating procedures.

• Maintain the highest standards of discretion, professionalism, and confidentiality

Requirements

Qualifications & Experience

• Sommelier Certification from a recognized body (e.g., Court of Master Sommeliers, WSET) strongly preferred.

• Minimum 1 to 2 years of experience in a Sommelier role within a fine dining restaurant, luxury hotel, or private members' club environment.

• Working knowledge of cellar management and inventory control practices.

Skills & Attributes

• Deep and current knowledge of global wines, viticulture, key regions, and vintage assessment.

• Exceptional verbal communication and presentation skills, with the ability to educate and engage both novice and connoisseur members.

• Highly polished, poised, and professional demeanor; comfortable engaging with Singapore’s affluent community.

• Strong understanding of luxury branding and the commitment to delivering a world-class customer experience.

• Detail-oriented with strong organizational and inventory management skills.

Why Join Vanta

• Be part of Singapore’s most anticipated members’ club launch in 2026.

• Access to a powerful network of industry leaders, entrepreneurs, and cultural icons.

• Attractive remuneration and performance-based incentives.

• Opportunity for growth within the Jiashuo Group’s expanding hospitality portfolio.
  

How to Apply

Please send your CV and a short personal introduction to vinodhan@vantamembers.com, with the subject line “Application – Assistant Head Sommelier”. Shortlisted candidates will be invited for an exclusive interview at The MacDonald House.

SEVEN GRAINS PTE. LTD.

Job Description

Seven Grains Pte Ltd is seeking a passionate and strategic Beverage Director to lead and elevate beverage operations starting with its flagship restaurant, TANOKE, with plans to expand across future Japanese dining concepts under the group. This role oversees the full spectrum of beverage development – from conceptualisation to execution, staff training, guest events, and strategic partnerships.

• Lead the curation, development, and costing of sake, spirits, and cocktail menus across all outlets.
• Introduce seasonal beverage highlights and pairing menus aligned with restaurant concepts.
• Ensure high standards of quality, consistency, and profitability in beverage offerings.

• Conduct regular staff training sessions, for sake and Japanese spirits.
• Organise and host customer-facing sake tastings, workshops, and pairing events.
• Serve as the in-house sake sommelier and represent the brand in relevant industry events.

• Collaborate with Directors, General Manager and Service Team to implement SOPs across outlets.
• Collaborate with internal/external Beverage Consultants, Brewery Owners, Suppliers & Distributors to organise events.
• Oversee inventory management, procurement, and supplier relationships for beverage categories.
• Monitor beverage costs, wastage, and sales performance to meet group KPIs.

• Plan and execute group-wide beverage events, including brand collaborations and seasonal campaigns.
• Liaise with importers, breweries, and distributors for sponsorship and marketing support.

• Ensure all beverage operations comply with local licensing and regulatory requirements.
• Keep abreast of industry trends and innovations in the alcoholic and non-alcoholic beverage scene.

• Minimum 5 years of experience in beverage management, with at least 2 years in a multi-outlet or group role.
• Deep knowledge of sake and Japanese spirits; certification (e.g. SSA, WSET, Kikisake-shi) preferred.
• Proven track record in menu creation, cost control, and staff development.
• Experience in event planning and guest engagement through workshops or pairing dinners.

• Passionate advocate for Japanese culture and beverage craftsmanship.
• Strong leadership, communication, and organisational skills.
• Ability to work across teams and brands in a fast-paced, evolving environment.
• Highly motivated, hands-on, and customer-focused.

Marriott International

Job Description

TXAKOLI PTE. LTD.

"Binomio" in Spanish literally refers to a "pair" or "duo" in English. Binomio Spanish Restaurante is exactly that i.e. the pairing up of two different concepts, a casual Tapas Bar and a Fine-Dining area, both serving up authentic Spanish food. This blend combines both the liveliness of the Tapas Bar as well as the elegant and calmer atmosphere of the Fine-Dining Restaurant.

Job Description

Descirption

• Supervision of the bartender team and ensure smooth operations of the bar.
• Ensure bar operations standards are adhered to.
• Ensure the highest quality of beverages served.
• Recognise the regular guests and highlight to the Restaurant Manager about the particular guest’s preferences.
• Ensure guests’ requests are not delayed.
• Record and report all guests’ complaints to the Restaurant Manager immediately.
• Promote the Restaurant by establishing a loyal and regular customer base, maintaining a regular customer database and personalising customer service.
• Maintain the highest standard of cleanliness, the maintenance of furnishings and equipment and the proper set up of in the Restaurant and connected areas or pantries.
• Assisting the Restaurant Manager in implementing and developing of training programs.
• Participate in monthly physical stock take of the Restaurant, including but not limited to plates and utensils.
• Attend all team briefs as required.
• Perform miscellaneous job-related duties as assigned.

Requirements

• Minimum 2 to 4 years of relevant experience
• Working knowledge on alcoholic and non-alcoholic beverages.
• Mixologist education

ONE RQ PTE. LTD.

Job Description

Company Overview

The Nanson is a private member’s club at InterContinental Robertson Quay, Singapore, offering exceptional hospitality, world-class cultural programming, versatile spaces, curated content, and refined dining to create a connected, collaborative community for bold, creative minds.

Job Summary

Deliver exceptional member service by proactively engaging guests, highlighting specials, taking orders, and maintaining high service standards in a refined dining environment at The Nanson.

Responsibilities

• Deliver personalized, proactive service to ensure the highest level of member experience
• Highlight daily specials and provide tailored menu recommendations to members and guests
• Accurately take orders and attend to special requests to meet guest preferences
• Engage warmly and professionally with members, guests, and team members to foster a welcoming atmosphere
• Set up tables and side stations efficiently to support smooth service delivery
• Maintain attentive service throughout guest interactions to uphold the club’s high service standards
• Prioritize tasks and multitask effectively during busy periods to ensure seamless operations

Preferred competencies and qualifications

• Demonstrate a friendly and confident personality with strong customer service skills
• Show passion for food, beverages, and hospitality to enhance guest experience
• Communicate clearly and effectively with members, guests, and colleagues
• Exhibit strong interpersonal skills and a positive, can-do attitude
• Collaborate well as a team player to support a cohesive work environment
• Adapt flexibly to shift schedules, including weekends, public holidays, evenings, and late nights

Other Information

Benefits

• Exclusive employee discounts at The Nanson and partner F&B outlets
• Daily staff meals from breakfast to dinner
• Comprehensive group insurance covering unlimited GP visits, medicine, TCM, and hospitalisation
• Employee partnership plan and bonus scheme
• Monthly tips

Availability

• Able to work weekends and public holidays
• Flexible with shifts, including evenings and late nights

HAIXUAN PTE. LTD.

Job Description

Company Overview

F&B Company started in 2018 with the ChaoNiu Hot Pot brand, focusing on delivering authentic beef hotpot flavors and culture in Singapore.

Job Summary

Join Chao Niu Hotpot as a Service Crew member to deliver exceptional dining experiences in a fast-paced, popular hotpot restaurant environment.

Responsibilities

• Greet guests warmly and assist them to create a welcoming dining atmosphere
• Take food orders accurately and deliver timely service to enhance customer satisfaction
• Maintain cleanliness and a pleasant dining environment to meet hygiene standards
• Clear tables efficiently and prepare seating areas to maximize turnover and guest comfort
• Support the Manager by performing administrative and operational tasks to ensure smooth restaurant operations
• Lead and train team members to improve service quality and team performance

Required competencies and certifications

• Demonstrate a positive attitude and deliver excellent customer service consistently
• Communicate effectively with customers and colleagues to facilitate smooth operations
• Work efficiently in a fast-paced environment while maintaining service quality
• Physically capable of standing for long hours during shifts
• Possess prior experience in F&B service to perform core duties confidently

Preferred competencies and qualifications

[None specified]

Other Information

Benefits

• Highly competitive monthly salary
• 6-day work week
• Opportunities for career growth and development
• Staff meals provided

The St. Regis Singapore

Marriott International is the world’s leading global hospitality company, with more brands, more hotels and more opportunities for associates to grow and succeed. With 5,700 properties, you’ll find us in your neighborhood and in more than 110 countries across the globe. Learn about our 30 hotel brands at www.marriott.com/marriott-brands.mi. Find Your World.

Job Description

Greet guests and determine the number in their party. Seat guests by finding a clean, available table; pulling out chairs; placing clean/current menu in front of guest, etc. Guide guests through the dining rooms and provide any needed assistance. Move and arrange tables, chairs, and settings and organize seating for groups with special needs. Ensure place settings are appropriate and each guest has a napkin, clean silverware, and any other item that is part of the standard place setting. Check menus to ensure they are current, clean, plentiful, and wrinkle-free. Maintain cleanliness of work areas throughout the day, practicing clean-as-you-go procedures. Monitor dining rooms for seating availability, service, safety, and well being of guests.

Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications. Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets. Welcome and acknowledge all guests according to company standards. Speak with others using clear and professional language, and answer telephones using appropriate etiquette. Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Move, lift, carry, push, pull, and place objects weighing less than or equal to 10 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.

SUKI-YA HOLDINGS PTE. LTD.

Job Description

This position is responsible for the planning and direction of the workers and resources of the restaurant for the efficient, well-prepared, and profitable service of food and beverages.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Assisting the Operations Manager to work with chefs and other personnel to plan menus that are flavourful and popular with customers.

• Work with chefs for efficient provisioning and purchasing of supplies. Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste. Perform frequent checks to ensure consistent high-quality preparation and service

• To hit all financial targets

• To lead the team on each shift and ensure the company service standards are upheld

• Work with other management personnel to plan marketing, advertising, and any special restaurant functions

• Direct hiring, training, and scheduling of food service personnel

• Investigate and resolve complaints concerning food quality and service

• Prepare checks that itemize and total meal costs using the Point of Sales system

• Ensure sufficient stocks supply in the restaurant for smooth operation

• Safe keeping of company properties

• Assist in sending daily sales reports

• Assist in operation to ensure the smooth operation of the restaurant.

• Perform other duties as assigned by management.

REQUIREMENTS

• Min GCE ‘N’ level or equivalent with at least 2 years of relevant experience

• Strong communication, interpersonal, and management skills

• Passionate about providing excellent management and interpersonal skills

• Able to work independently and in a team

LAO HUO TANG GROUP PTE. LTD

Job Description

We’re currently looking for an experienced & self-driven restaurant manager to lead our team.

Responsibilities includes:

1. Maintaining the restaurant's revenue, profitability and quality goals.

2. Ensure efficient restaurant operation, as well as maintain high production, productivity, quality, and customer-service standards.

3. Overseeing stock and ordering supplies

Requirements:

1. Minimum 3 years’ experience

2. Proven customer service experience, strong leadership, motivational and people skill

3. Understanding of current SFA regulations, (hygiene and health, and safety legislations.

SOUP EMPIRE HOLDINGS PTE. LTD

Job Description

Outlet Manager Job Scope

1. Operations Management

• Oversee the daily operations of the outlet to ensure smooth, efficient service.
• Monitor opening and closing procedures, cleanliness, and safety standards.
• Ensure all equipment and facilities are properly maintained.

2. Sales and Revenue

• Drive sales and achieve monthly revenue targets.
• Implement promotions, upselling, and marketing initiatives to increase profitability.
• Monitor cost control — including labor, inventory, and wastage management.

3. Customer Service

• Ensure high standards of customer satisfaction and handle complaints promptly.
• Maintain a positive outlet atmosphere and consistent service quality.

4. Staff Management

• Recruit, train, and supervise outlet staff (servers, cashiers, baristas, etc.).
• Schedule shifts and ensure adequate manpower.
• Conduct performance evaluations and motivate the team to meet KPIs.

5. Inventory and Supply

• Manage stock levels, ordering, and deliveries.
• Maintain accurate inventory records and reduce wastage or shortages.

6. Reporting and Administration

• Prepare daily/weekly sales reports and submit to management.
• Handle petty cash, end-of-day reconciliation, and POS systems.
• Comply with company policies, health, and safety regulations.

7. Branding and Presentation

• Ensure the outlet’s visual presentation aligns with brand standards.
• Implement marketing campaigns and seasonal displays as directed by head office.

SOUP EMPIRE HOLDINGS PTE. LTD

Job Description

We’re currently looking for an experienced & self-driven restaurant manager to lead our team.

Responsibilities includes:

1. Maintaining the restaurant's revenue, profitability and quality goals.

2. Ensure efficient restaurant operation, as well as maintain high production, productivity, quality, and customer-service standards.

3. Overseeing stock and ordering supplies

Requirements:

1. Minimum 3 years’ experience

2. Proven customer service experience, strong leadership, motivational and people skill

3. Understanding of current SFA regulations, (hygiene and health, and safety legislations.

Creative Eateries Pte Ltd

The Creative Eateries Group was founded in 1992 by Mr Anthony Wong. Its first restaurant, Hot Stones Surf & Turf, became a household name for its ne meats and seafood cooked to perfection on a sizzling slab of volcanic rock. The Group has since gone from strength to strength, expanding to encompass four Restaurant divisions with 34 outlets and a Catering division. Uniting all our brands is our commitment to providing food of the highest quality and top of the line service in a pleasant environment. Besides Hot Stones, the Western Division now includes five other brands. These are, namely, the Australian-inspired Fremantle Seafood Market and Barossa Bar and Restaurant; Boston Seafood Shack, our first fast-food style brand inspired by the famous American port city; and two destination-dining concepts in the form of Vineyard Restaurant and Wine Bar, located in the scenic heart of Singapore’s HortPark; and TongKang Colonial Bar & Restaurant where diners can enjoy exquisite colonial-inspired cuisine aboard Singapore’s last remaining pair of bumboats, now berthed along the banks of the Singapore River

Job Description

This position is responsible for the planning and direction of the workers and resources of the restaurant for the efficient, well-prepared, and profitable service of food and beverages.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Assisting the Operations Manager to work with chefs and other personnel to plan menus that are flavourful and popular with customers.

• Work with chefs for efficient provisioning and purchasing of supplies.

• Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste.

• Perform frequent checks to ensure consistent high-quality preparation and service

• To hit all financial targets

• To lead the team on each shift and ensure the company service standards are upheld

• Work with other management personnel to plan marketing, advertising, and any special restaurant functions

• Direct hiring, training, and scheduling of food service personnel

• Investigate and resolve complaints concerning food quality and service

• Prepare checks that itemize and total meal costs using the Point of Sales system

• Ensure sufficient stocks of supplies in the restaurant for smooth operation

• Safe keeping of company properties

• Assist in sending daily sales report

• Assist in operation to ensure the smooth operation of the restaurant.

• Perform other duties as assigned by management.

REQUIREMENTS

• Min GCE ‘N’ level or equivalent with at least 2 years of relevant experience

• Strong communication, interpersonal, and management skills

• Passionate about providing excellent management and interpersonal skills

• Able to work independently and in a team

Millennium & Copthorne International Limited

Millennium & Copthorne International Limited - a dynamic, global hotel group with properties in major gateway cities and operating more than 120 hotels worldwide, is looking for passionate and service-oriented individuals.

Job Description

Key responsibilities

• To monitor restaurants and banquet operations stocks and/or inventory such as menus, tent cards etc and ensure they are in good condition for F&B operations team and guests to use.
• Transmits any orders or decisions taken by the F&B Manager promptly to team members as per instructions such as executing all in-house and third party outlets’ promotions or corporate initiatives.
• Organizes and files all F&B documents so that they are readily available on request for answering queries or preparing reports.
• Ensure service delivery standards in line with SOPs and ensure conformance by carrying out SOP audits and follow-up
• Take care of F&B services and provide relevant correspondence to guest queries
• Be familiar with Food and Beverage Operation functionality and other related task
• Participate and assist F&B Manager in all meetings relevant to the department
• To comply with all company and local laws for all F &B services including restaurants and catering licensing maintenance, renewals.
• To monitor and take corrective action to reduce waste, misuse and breakage
• Work with procurement for Restaurants and Banquet Operations on all operations related item
• To provide administrative support to all F&B outlets such as but not limited to preparation of banquet items and etc.
• Process all correspondences, minutes of the meeting, reports, memos, action plan, weekly planner, menu, F&B Forecast, gift voucher, and other documents relevant.
• Organizes and files all F&B documents so that they are readily available on request for answering queries or preparing reports.
• Assist Restaurant Manager/F&B Manager/Director in dealing with suppliers
• Ensure service delivery standards in line with SOPs and ensure conformance by carrying out SOP audits and follow-up
• Be familiar with Food and Beverage Operation functionality and Special Task
• Performs related duties and special projects as assigned by F&B Manager
• To comply with all company and local laws for all F &B services including restaurants and catering licensing maintenance, renewals.
• To monitor and take corrective action to reduce waste, misuse, and breakage items
• Work with procurement for Restaurants and Banquet Operations be it wedding favors, gifts, tent cards, etc and ensure it is within budget through the MPS system
• In-charge of hotel and banquet events’ flower arrangement and decoration according to Banquet Operations’ instructions
• And other duties as assigned by the Restaurant Manager/F&B Manager/F&B Management Team to assist on other outlets duty, off day will be based on the overall duty roster.

Ideal requirements

• 1-3 years of experience in F&B Operations
• Working proficiency in Microsoft Office
• WSQ Follow Food & Beverage Safety and Hygiene Policies or other existing and/or new Workforce Skills Qualifications (WSQ)

Public Service Division

The Public Service Division (PSD) aims to build a first-class Public Service for a successful and vibrant Singapore. PSD stewards One Trusted Public Service by:

Job Description

[What the role is]

You will assist in managing event budgets, vendor relationships, and regulatory requirements, working closely with internal teams and external partners to deliver successful events that align with Sentosa's brand and objectives.

[What you will be working on]

• Event Leadership & Delivery

Lead and manage large-scale events from concept through to completion, ensuring high standards and smooth execution in line with Sentosa’s brand and strategic goals.

• Creative Concept Development

Develop innovative concepts and programming for public, corporate, and island-wide events that enhance visitor experiences and promote the Sentosa brand.

• Government Procurement & Tender Management

Oversee full procurement lifecycle—including tender preparation, qualification, evaluation, and award—in compliance with government and statutory requirements.

• Financial Oversight

Prepare and manage event budgets, track expenses, and report on P&L. Ensure cost control, vendor negotiations, forecasting accuracy, and financial compliance.

• Stakeholder & Vendor Management

Manage vendor contracts and performance, collaborate with internal teams (e.g., marketing, operations, finance) and external stakeholders (government agencies, island partners, sponsors) to achieve shared objectives.

• Permits & Regulatory Compliance

Coordinate licensing, permits, insurance, and agreements with authorities for seamless event delivery.

• Reporting & Performance Measurement

Track KPIs such as attendance, satisfaction, financial performance, and ROI; produce post-event analysis with recommendations for improvement.

[What we are looking for]

• Bachelor's degree in Events Management, Business Administration, Marketing or related field

• Minimum 5 years' experience in events industry, with proven track record managing large-scale events (island-wide festivals, MICE, public events)

• Valid Singapore Class 3 Driver's License (manual) for site visits and logistics coordination

• Strong knowledge of government procurement and tender procedures, including experience in RFP preparation, evaluation and contract awarding

• Demonstrated financial acumen with strong budgeting, forecasting and reporting capabilities

• Creative ability to conceptualise innovative events aligned with branding strategy

• Excellence in stakeholder management, including strong interpersonal, negotiation and relationship-building skills

• Meticulous attention to detail with ability to manage multiple projects simultaneously

• Proficiency in Microsoft Office suite; experience with budgeting/procurement systems; knowledge of ticketing/event management platforms is advantageous

• Experience in MICE or integrated resort events

• Proven track record in driving business growth through creative event strategies and partnerships

R & L MANPOWER SERVICES PTE LTD

We Turn Your Dreams Into Reality

Job Description

Job Description:

• Oversee and manage the efficient running and profitability of the outlet in line with the branch standards, while meeting the employee, company’s and customers’ expectations.
• Assist the manager to supervise the effective control of food & beverages, inventory and labour cost to ensure that the operational expenditures stay within the budget.
• Plan, coordinate, review and control production activities in order to ensure that workplace safety.
• Possesses positive attitude, proactiveness, common sense and good teamwork.
• Serve customers.
• Take cashier

Job Requirements:

• At least 3 Year(s) of working experience in the related field and industry.
• Long hours of standing during the working shift.
• Polite manner, energetic, cheerful, and hardworking.
• Self-discipline and self-motivated and enjoys interacting with people and serving customers.
• Long standing during the working hour is required.

Tyson Jay Management

Job Description

Responsibilities

• Assist manager to oversee day-to-day bar operations to ensure smooth and efficient service.
• Prepare and serve beverages to consistent quality standards, including cocktails.
• Support the bar team during service
• Monitor stock levels, assist with ordering, and maintain proper inventory control.
• Ensure cleanliness, organisation, and proper maintenance of bar equipment and work areas.

Requirements

• Prior experience in a bar or F&B setting, with some supervisory exposure preferred.
• Able to work in a fast-paced environment.
• Comfortable working shifts, weekends, and public holidays.

Tyson Jay Management Pte Ltd | EA License No.: 24C2479

Ivan Lim | EA Personnel No.: R1109856

Katong Holdings Pte Ltd

Job Description

Join us as a Food & Beverage Captain in Hotel Indigo Singapore Katong where you will be based at our Baba Chews Restaurent. You’ll have ambition, talent and obviously, some key skills. We’re looking for someone who can:

Financial returns:

• Guests are conversed with in relation to the food and beverage products

People:

• Communicates to his / her superior any difficulties, guest comments and other relevant information 

• Establishes and maintains effective employee working relationships

• Attends and participates in daily briefings, other meetings and training sessions as scheduled

Guest experience:

• Have a complete knowledge of all food and beverage menu items available to Room Service and pool side.

• Have a good knowledge of wine and wine pairings.

• Greet Guests appropriately and provide service upon items ordered promptly.

• Occasionally take room service orders by telephones and by the in room ordering guest Apps / other devices. 

• Collect orders from the kitchen, ensure they have been prepared and presented correctly.

• Read and retain all pertinent information regarding daily promotions, food and beverage specials.

• May check back with guest to ensure they are enjoying their meal, and determine if they have any other needs.

• Check storage areas for proper supplies, organization, and cleanliness.

• Must be able to anticipate guest or operational needs.

• Ensure room service equipment's are functioning properly, report any problems to the Room Service Manager.

• Maintain high standards of personal grooming, which includes wearing the proper uniform and name tag at all times.

• Perform any other duties as assigned by the Food and Beverage Operation Manager.

Qualifications and requirements

High School or Vocational Certificate in Hotel Management, Food & Beverage, or related field, with 1 year of related experience or an equivalent combination of education and experience. 

In return for your hard work, you can look forward to a highly competitive salary and benefits package, including

• Meal Allowance

• Birthday Off

• Medical Benefits

• Dental Benefits

• Insurance Coverage

• 25-50% F&B Discount at restaurants within IHG Singapore Hotels

• Special Employee Rate at all IHG Hotels worldwide

• Room to Grow Opportunities
  

What’s more, because your career will be as unique as you are, we’ll give you all the tailored support you need to make a great start, be involved and grow.

And because the Hotel Indigo brand belongs to the IHG family of brands, you’ll also benefit from all of the opportunities that come from being part of a successful, global hospitality company with over 7000 hotels in over 100 countries around the world.

R & L MANPOWER SERVICES PTE LTD

We Turn Your Dreams Into Reality

Job Description

Job Description:

Oversee and manage the efficient running and profitability of the outlet in line with the branch standards, while meeting the employee, company’s and customers’ expectations.

Assist the manager to supervise the effective control of food & beverages, inventory and labour cost to ensure that the operational expenditures stay within the budget.

Plan, coordinate, review and control production activities in order to ensure that workplace safety.

Possesses positive attitude, proactiveness, common sense and good teamwork.

Stir fry dishes as and when required.

Job Requirements:

At least 5 Year(s) of working experience in the related field and industry.

Long hours of standing during the working shift.

Polite manner, energetic, cheerful, and hardworking.

Self-discipline and self-motivated and enjoys interacting with people and serving customers.

Long standing during the working hour is required.

Prime Victory Pte Ltd

Prime Victory Pte Ltd operates three F&B outlets- Charlie's Tapas.Grill & Bar and Charlie's Paradiso is situation in the CBD area alongside the river, serving a diverse crowd. And the 3rd outlet is located at Tanjong Pagar, alongside Anson Road called The Wallich Grill. Bar. Lounge. This provides a working environment that is fun and lively with no day being the same.

Job Description

We’re looking for a dynamic Hybrid Bartender who thrives both behind the bar and on the restaurant floor. If you’re passionate about cocktails, enjoy guest interaction, and can switch seamlessly between service roles, we want you on our team.

Key Responsibilities:

• Prepare and serve cocktails, beers, and non-alcoholic beverages to a high standard
• Provide attentive table service when required
• Engage guests with strong product knowledge and recommendations
• Maintain bar cleanliness, stock levels, and basic prep
• Support the team during peak service across bar and floor operations

Requirements:

• Prior experience in a bar or restaurant setting
• Solid knowledge of classic cocktails and service standards
• Friendly, energetic, and team-oriented attitude
• Ability to multitask in a fast-paced environment
• Flexible schedule, including nights and weekends

What We Offer:

• Competitive salary + tips
• Staff meals and employee perks
• Growth opportunities within a growing concept

The Happy Root

Cali is more than just a dining establishment. It is, rather, a place where genuine connections are created every single day.

Job Description

1. Supervision of Daily Operations:Oversee the day-to-day operations of the restaurant, including opening and closing procedures.
   Ensure that all areas of the restaurant (dining, kitchen, bar if applicable) are properly staffed and functioning smoothly.
   
2. Customer Service:Maintain high standards of customer service and hospitality.
   Handle customer inquiries, complaints, and feedback in a professional and efficient manner.
   
3. Staff Management:Supervise and coordinate the activities of restaurant staff, including servers, hosts/hostesses, and bartenders.
   Provide training and development opportunities to staff to enhance their skills and knowledge.
   
4. Scheduling and Shift Planning:Create and manage staff schedules to ensure adequate coverage during all shifts.
   Monitor and adjust staffing levels as necessary to meet operational needs and budget constraints.
   
5. Quality Control:Ensure that food and beverages meet quality standards before being served to customers.
   Conduct regular inspections of the dining area, kitchen, and restrooms to maintain cleanliness and hygiene.
   
6. Inventory and Stock Management:Monitor inventory levels of food, beverages, and supplies.
   Place orders with suppliers and vendors as needed to maintain appropriate stock levels while minimizing waste.
   
7. Health and Safety Compliance:Ensure compliance with health and safety regulations and sanitation standards.
   Train staff on proper food handling procedures and safety protocols.
   
8. Financial Management:Monitor expenses and control costs to maximize profitability.
   Prepare daily sales reports and cash handling procedures.
   
9. Promotions and Upselling:Implement promotional activities and upselling techniques to increase sales and revenue.
   Encourage staff to promote menu items and specials to customers.
   
10. Team Leadership and Motivation:Lead by example with a positive attitude and strong work ethic.
    Foster a team-oriented environment, motivating staff to achieve goals and deliver exceptional service.
    
11. Communication and Collaboration:Communicate effectively with kitchen staff, management, and other departments.
    Collaborate with the management team to implement policies, procedures, and initiatives.
    
12. Problem Solving and Conflict Resolution:Address issues and resolve conflicts that arise during shifts.
    Handle emergencies and unforeseen situations calmly and efficiently.
    

The Happy Root

Cali is more than just a dining establishment. It is, rather, a place where genuine connections are created every single day.

Job Description

1. Staff Management: Hiring, training, and supervising staff members, including servers, cooks, and support staff.
2. Operations Management: Overseeing inventory, ordering supplies, and ensuring compliance with health and safety regulations.
3. Customer Service: Ensuring guests have a positive experience by maintaining high standards of service and addressing customer concerns promptly.
4. Financial Management: Monitoring financial performance, such as revenue and expenses, and implementing cost-control measures.
5. Marketing and Promotion: Developing and implementing marketing strategies to attract customers and increase sales.
6. Administrative Tasks: Handling scheduling, payroll, and other administrative duties as required.

Requirements:

Required to work on split shifts

6 days’ work week

Flexible weekly off

Willing to work extra hours as per the business requirement

Compulsory work on weekends and public holidays

Proven experience as a restaurant manager or similar role, ideally in a high-volume establishment.

Excellent leadership and organizational skills.

Strong understanding of restaurant operations and industry trends.

Ability to work under pressure and resolve conflicts efficiently.

Knowledge of POS systems and restaurant management software.

Understanding of food safety and hygiene regulations.

Bachelor’s degree in hospitality management

The Happy Tree Pte. Ltd.

Job Description

Job Responsibilities

· Manage and oversee the entire restaurant operation

· Deliver superior guest services

· Ensuring guest satisfaction and revenue growth for restaurant

· Respond efficiently to customer questions and complaints

· Organize and supervise shifts and arrange the part timer worker

· Manage and lead staff

· Control costs and minimize waste

· Nurture a positive working environment

Job Requirement are:

· You are required to work on compulsory split shifts

· You are required to work 6 days per week.

· Flexible weekly off according to business needs

· Willing to work long hours as per the business requirement

· You are required to work compulsory on weekends and public holidays.

· Supervising the floor during meal periods to ensure that all standards and steps of service are met through all guests interactions.

· You are required to open the restaurant and close the restaurant

· Daily Breakfast set up, as we are located inside the hotel

· Good command over written and spoken English

· Responding to guest review on social media and other digital platforms

· Strictly following all the local requirements of SFA

The Happy Tree Pte. Ltd.

Job Description

Work Schedule: 5 days per week
Position: Bartender

Prepare and serve alcoholic and non-alcoholic beverages according to company recipes and standards.

Greet customers warmly, take drink orders, and provide recommendations when needed.

Maintain a clean and organized bar area, including glassware, bottles, tools, and countertops.

Monitor customer alcohol consumption and follow responsible service practices.

Handle cash and card transactions accurately; operate POS systems efficiently.

Restock bar inventory (liquor, mixers, garnishes, glassware, etc.) at the start and end of each shift.

Ensure compliance with all food and beverage safety regulations.

Create a welcoming atmosphere and deliver excellent customer service at all times.

Assist in opening and closing procedures for the bar.

Work collaboratively with servers, kitchen staff, and management to ensure smooth service.

WONDERLUST PTE. LTD.

Job Description

Job Description & Requirements

• Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards
• Preserve excellent levels of internal and external customer service
• Design exceptional menus, purchase goods and continuously make necessary improvements
• Identify customers needs and respond proactively to all of their concerns
• Lead F&B team by attracting, recruiting, training and appraising talented personnel
• Establish targets, KPI’s, schedules, policies and procedures
• Provide a two way communication and nurture an ownership environment with emphasis in motivation and teamwork
• Comply with all health and safety regulations
• Report on management regarding sales results and productivity

Tall Ship Adventures Pte Ltd

Explore a career with Royal Albatross, the 22-sail, 4-masted luxury tall ship anchored at Resorts World Sentosa. Operating as a distinguished event venue and restaurant since 2015, we cater to 80 seated guests and occasionally offer pet-friendly experiences. Join us in delivering unparalleled luxury and memorable moments on the high seas.

Job Description

Job Summary

The Full-Time Bartender is responsible for delivering a consistently high standard of beverage service onboard the Royal Albatross. This role requires professionalism, efficiency, and strong product knowledge to ensure a premium guest experience while maintaining strict operational, safety, and hygiene standards.

Key Responsibilities

1. Beverage Preparation & Service

• Prepare and serve beverages according to established recipes and service standards

• Ensure consistency in taste, presentation, and portion control

• Recommend cocktails, wines, and spirits based on guest preferences

• Maintain speed and accuracy during peak service periods

2. Guest Engagement & Experience

• Provide attentive, friendly, and professional service at all times

• Proactively engage guests to enhance their onboard experience

• Handle guest feedback or complaints with professionalism and urgency

• Uphold the brand image of a luxury hospitality experience

3. Bar Operations & Maintenance

• Set up and close the bar according to operational procedures

• Maintain cleanliness, hygiene, and organization of the bar area

• Ensure all glassware, tools, and equipment are properly handled and maintained

• Follow opening, closing, and daily checklists strictly

4. Inventory & Cost Control

• Monitor stock levels and report shortages promptly

• Assist in stock-taking and inventory audits

• Minimize wastage, breakage, and spillage

• Ensure proper storage and rotation of all beverage items

5. Safety & Compliance

• Adhere strictly to all onboard safety procedures and maritime regulations

• Ensure responsible service of alcohol (no over-serving)

• Comply with hygiene and sanitation standards at all times

• Be familiar with emergency procedures and assist when required

6. Teamwork & Operational Support

• Work closely with service crew, kitchen, and operations team

• Support overall cruise operations, including events and private charters

• Assist in boarding, guest flow management, and other duties when required

• Maintain clear communication with supervisors and team members

Requirements

• Minimum 1–2 years of bartending experience (hospitality, events, or cruise preferred)

• Strong knowledge of cocktails, wines, spirits, and bar equipment

• Good communication and interpersonal skills

• Ability to work under pressure in a fast-paced environment

• Physically fit; able to stand for long hours

• Willing to work shifts, weekends, and public holidays

Preferred Qualifications

• Bartending or mixology certification

• Food Hygiene / Food Safety certification

• Experience in luxury hospitality, fine dining, or onboard service

Work Schedule

• Full-time role with rotating shifts

• Includes evenings, weekends, and public holidays

• Based on cruise schedules and operational requirements

Key Performance Indicators (KPIs)

• Consistency and quality of beverage preparation

• Guest satisfaction and feedback

• Compliance with SOPs, safety, and hygiene standards

• Teamwork and reliability

• Inventory control and minimal wastage

Work Environment

• Onboard a luxury tall ship in a maritime setting

• Exposure to outdoor conditions (sun, wind, sea movement)

• High-paced service environment with premium guest expectation

PERSOL

From Sydney to Seoul, PERSOL connects the world of work across Asia-Pacific - building careers, and enabling a future where work works for everyone.

Job Description

Brief Summary:

Join a dynamic team as a Restaurant Manager, where you'll lead operations, mentor staff, and drive profitability in a thriving food and beverage environment. Your leadership will ensure outstanding service and operational excellence.

Responsibilities:

• Direct and oversee restaurant operations in accordance with established SOPs and regulatory standards.

• Mentor and guide service staff on food handling practices, service etiquette, and compliance with industry standards.

• Provide insights on operational needs and ensure service consistency.

• Manage restaurant budgets effectively, creating and executing strategies to maintain profitability.

• Monitor sales performance and prepare monthly reports with actionable recommendations for management reviews.

• Address customer complaints and resolve operational issues promptly.

• Perform additional tasks as necessary to meet business demands.

Requirements:

• Diploma in Food & Beverage Management, Supply Chain Management, or a related field.

• Minimum 3 years of supervisory experience in the food and beverage industry.

• Strong understanding of relevant regulations including WSHA, HACCP, and MUIS.

• Proven problem-solving skills with a hands-on approach in handling customer and operational challenges.

• Ability to cultivate positive working relationships with team members.

• Basic proficiency in computer applications, including MS Word and Excel.

Interested candidates who wish to apply for the advertised position, please click on “Apply”. We regret that only shortlisted candidates will be notified.

EA License No.: 01C4394 (PERSOL SINGAPORE PTE LTD)

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The Happy Flowers

Job Description

Job Responsibilities

· Manage and oversee the entire restaurant operation

· Deliver superior guest services

· Ensuring guest satisfaction and revenue growth for restaurant

· Respond efficiently to customer questions and complaints

· Organize and supervise shifts and arrange the part timer worker

· Manage and lead staff

· Control costs and minimize waste

· Nurture a positive working environment

Job Requirement are:

· You are required to work on compulsory split shifts

· You are required to work 6 days per week.

· Flexible weekly off according to business needs

· Willing to work long hours as per the business requirement

· You are required to work compulsory on weekends and public holidays.

· Supervising the floor during meal periods to ensure that all standards and steps of service are met through all guests interactions.

· You are required to open the restaurant and close the restaurant

· Daily Breakfast set up,

· Good command over written and spoken English

· Responding to guest review on social media and other digital platforms

· Strictly following all the local requirements of SFA

GEORGE TOWN TZE CHAR AND CRAFT BEER LLP

Job Description

Job Summary

Lead daily restaurant operations to drive team performance, customer satisfaction, and financial results. Manage staff, inventory, and compliance while optimizing food quality and promotional efforts to enhance brand reputation and profitability.

Responsibilities

• Manage daily restaurant operations including staff scheduling, inventory control, and supply chain coordination to ensure smooth workflow
• Recruit, train, and motivate employees to foster a positive work environment and improve team cohesion and service quality
• Resolve customer complaints and gather feedback to enhance customer satisfaction and strengthen the restaurant’s reputation
• Monitor sales performance, control costs, and analyze profits to develop and implement effective budget plans
• Supervise food quality and safety standards while assisting in menu optimization to maintain high culinary standards
• Develop and support promotional strategies to increase brand awareness and attract customer traffic
• Ensure compliance with all relevant laws, regulations, and industry standards to maintain operational integrity

Preferred competencies and qualifications

• Preferred majors in Chinese restaurant management or hotel management
• Minimum 3 years of management experience in the restaurant industry with knowledge of Chinese cuisine characteristics and operational processes
• Strong leadership and teamwork skills demonstrated through managing restaurant teams
• Effective communication skills combined with customer service awareness
• Proficiency in financial budgeting and cost control
• Ability to adapt and maintain high efficiency in a fast-paced environment

PANDAN PANDAN PTE. LTD.

Job Description

Job Description & Requirements

As the Beverage Outlet Manager of a beverage outlet, you are fully responsible for all aspects of the outlet's operations from day-to-day service execution and team management to inventory control, cost management, and customer satisfaction. The outlet offers a diverse range of products including juices and ice smoothie. Your role is critical in ensuring smooth operations, achieving sales targets, controlling costs, and delivering a top-tier customer experience.

Key Responsibilities:

1. Outlet Operations & Execution

• Oversee all daily operations of the outlet, ensuring efficiency, cleanliness, and consistency in product preparation and service.

• Ensure all food and beverage items are prepared and served according to brand SOPs.

• Implement and maintain hygiene and safety standards according to local regulations (e.g. SFA/NEA).

2. Manpower Planning & Staff Management

• Lead recruitment, onboarding, training, and development of outlet staff.

• Create and manage effective shift rosters to ensure proper manpower coverage during peak and off-peak hours.

• Monitor staff performance, provide coaching and feedback, and implement disciplinary actions when needed.

• Foster a motivated, team-oriented working environment.

3. Inventory & Ordering Management

• Monitor daily stock usage and place timely orders to avoid overstocking or shortages.

• Conduct regular inventory counts and track wastage.

• Work with suppliers to ensure quality, pricing, and delivery timelines are met.

• Implement controls to minimize spoilage, overproduction, and expired stock.

4. Budget Control & Cost Management

• Manage outlet expenses (labor, inventory, utilities) within allocated budget.

• Monitor and control food cost and wastage against set targets.

• Analyze cost patterns and propose cost-saving initiatives without compromising quality.

5. Sales Target & Business Performance

• Monitor daily sales and track performance against weekly/monthly sales targets.

• Drive in-store promotions, upselling strategies, and menu optimization to increase average order value and profitability.

• Provide sales and operational reports to management with improvement suggestions.

6. Customer Satisfaction & Experience

• Ensure high standards of service to enhance the overall customer experience.

• Handle and resolve customer complaints or feedback promptly and professionally.

• Monitor and improve customer satisfaction scores or ratings (e.g. in-store feedback, Google Reviews, etc.).

• Encourage repeat visits through loyalty programs, promotions, or personalized service.

7. Reporting & Documentation

• Submit daily sales reports, petty cash logs, and staff attendance to management.

• Maintain accurate records of stock levels, supplier invoices, and customer feedback logs.

• Ensure food safety documentation (e.g., cleaning checklists, expiry logs, temperature checks) are updated and filed.

Key Performance Indicators (KPIs):

• Outlet Sales Target Achievement (%)

• Labor Cost % vs Sales

• Food Cost % and Wastage Rate

• Customer Satisfaction Rating (e.g., 4.5+ on review platforms)

• Staff Retention Rate & Training Completion

🔸 Ad-hoc Duties

• Perform any other duties or special projects as assigned by the Management

• Assist in internal audits, licensing renewals, and government inspections when necessary

• Collaborate in cross-departmental initiatives that align with overall business goals

Key Skills & Competencies:

• Strong understanding of P&L management, budgeting, and financial planning

• Skilled in COGS control, expense tracking, and budgetary compliance

• Experience tracking and optimizing Sales Per Man Hour (SPMH) and staff productivity

• Proven leadership in multi-unit F&B operations or retail management

• Excellent knowledge of local marketing strategies, sales initiatives, and customer engagement

• Strong analytical thinking and problem-solving abilities

• Effective communicator with strong interpersonal and team management skills

• Hands-on, proactive approach with high attention to detail and ownership mentality

• Proficient in MS Excel, POS systems, and business dashboards

Summary:

This is a high-impact leadership role for someone who not only thrives in a dynamic F&B landscape, but who can confidently build teams, manage budgets, hit performance targets, and innovate across concepts. If you are results-driven, detail-oriented, and ready to grow a portfolio of thriving brands, we want to hear from you.

Additional Information:

Applicants who possess relevant experience for the above responsibilities are most welcome to apply. If you do not possess the above experience, your application will still be considered on individual merits and you may be contacted for other opportunities.

By submitting your personal data and/or resume, you give consent to collection, use, and disclosure of your personal data and/or resume by the company for the purpose of processing and administration relating to this job application.

We regret to inform that only shortlisted candidates will be notified.

Grand Copthorne Waterfront Hotel Singapore

Overlooking the historic Singapore River, Grand Copthorne Waterfront Hotel Singapore is a premier upscale conference hotel where luxurious elegance and contemporary style go hand in hand. Our luxury hotel in Singapore lets you experience the best of what the city has to offer. It is ideally located within easy reach of the Central Business District and the waterfront precincts of Robertson Quay, Clarke Quay and Boat Quay with their lively dining and entertainment venues.

Job Description

The Banquet Operation Manager requires strong leadership, hands-on management, and the ability to collaborate across departments to deliver memorable and exceptional guest experiences in line with our hotel’s luxury brand standards.

Key responsibilities

• Lead and manage the daily banquet operations, ensuring smooth coordination of events and functions.

• Supervise, train, and motivate banquet teams to deliver outstanding guest service in line with brand expectations.

• Oversee banquet setup, service, and breakdown to ensure timely and high-quality execution.

• Collaborate closely with the Sales, Culinary, and Events teams to ensure accurate event detailing and seamless handover from sales to operations.

• Conduct pre-event and post-event briefings to align expectations and review performance.

• Monitor and control banquet operating costs, manpower scheduling, and inventory to achieve financial targets.

• Ensure compliance with health, safety, and hygiene regulations in all banquet operations.

• Handle guest feedback professionally, resolving issues promptly to maintain guest satisfaction and brand loyalty.

• Drive continuous improvement through staff training, guest feedback analysis, and operational innovation.

• Support the Director of Banquet in budgeting, forecasting, and strategic planning for the department.

• And other duties as assigned by the F&B Management Team to assist on other outlets duty

Requirements

• Diploma or Degree in Hospitality Management or related field.

• Strong leadership, communication, and interpersonal skills with the ability to inspire and manage large teams.

• Excellent organizational skills and attention to detail with the ability to multitask under pressure.

• In-depth knowledge of banquet service standards, menu planning, and event logistics.

• Proven track record of managing high-profile and large-scale events.

• Proficient in Microsoft Office applications and familiar with hotel management systems

• Flexible to work weekends, public holidays, and extended hours based on event requirements.

• Exceptional grooming and presentation, reflecting a professional image consistent with hotel standards.